Remember my Sticky Caramel Toffee?  Here is another toffee recipe for you.

High protein, sticky toffee used to be one of my favorite sweet treats. 5 Pieces will give you more protein than 2 eggs.  It is also so quick and easy to make.  Check the recipe below which you will need to double - add the melted chocolate and wallah you have sticky chocolate toffee.  Work quickly as it hardens very fast.  Guess how I melt chocolate squares these days?  I pour boiling water over them in a glass dish.  Pour the water off.  Repeat.  When the chocolate is soft to the tip of a pointy knife, it is ready to use once you pour the water off again.  It's seems very counter-intuitive and I've had other wonderful cooks disbelieve me. LOL  Oh well, try it and see.  The chocolate will not seize!

Vanilla Whey Frosting, (below) page___
(Please feel free to use your own preferred sweetener to equal 1 cup sugar in total in the frosting) (250 mL) 
2 oz unsweetened chocolate (60 g) 

In medium bowl, prepare Vanilla Whey Frosting (recipe below). In cereal bowl, microwave chocolate 2 minutes; stir until completely melted.  Add melted chocolate to frosting and blend until smooth.  Turn out into 8-inch (20 cm) square glass baking dish.  Cover dish with plastic wrap (do not place plastic in contact with toffee).  Freeze.  Microwave 15 to 20 seconds to enjoy.

Variations:  Sticky Vanilla Caramel Toffee:  Use 2 oz (60 g) cocoa butter, melted, instead of unsweetened baking chocolate. Use Caramel Da Vinci® Sugar- Free Syrup. Very sticky business – work quickly!  (1.2 g Carbs)

Sticky Coconut Milk Chocolate Toffee:  Use 1 oz (30 g) cocoa butter and 1 oz (30 g) unsweetened baking chocolate, melted and substitute Da Vinci® Sugar- Free Coconut Syrup in the frosting.  (1.4 g Carbs) 

Yield:  36 squares
1 square
43.1 calories
3.1 g protein
2.9 g fat
1.5 g carbs            

Condensed-milk and toffee-like.

3/ cup vanilla whey protein (175 mL)
3 tbsp skim milk powder, OR (45 mL)
  whole milk powder
Use your own preferred sweetener to equal 12 tsp sugar (4 tbsp)
1/4  cup Da Vinci® Sugar Free (60 mL) OR see alternative below
  French Vanilla or Vanilla Syrup
3 tbsp butter, melted (45 mL) 

In medium bowl, combine vanilla whey protein, whole or skim milk powder and sweetener.  With metal spoon, stir in Da Vinci® Sugar Free French Vanilla or Vanilla Syrup and butter.  Blend smooth in blender.  This frosting gets poured on, rather than spread on the cake, however, some spreading is possible with a flat knife, before it sets.  Work quickly.

Variations:  Create-a-Flavor Whey Frosting:  Use any flavor whey protein with Da Vinci® Sugar Free Syrup of choice.  For example, use vanilla whey protein with Da Vinci® Sugar Free White Chocolate Syrup for a White Chocolate Whey Frosting.

Chocolate Vanilla Whey Frosting:  Use vanilla whey protein, Da Vinci® Sugar Free Chocolate Syrup, 1 tbsp (15 mL) whole milk powder and 2 tbsp (30 mL) Dutch cocoa.  (1.1 g/0.8 g carbs)

Da Vinci® Alternative:  Use 31/2 tbsp (52 mL) water, 1 tsp (5 mL) vanilla extract and an extra SPLENDA® packet, or to taste.

Helpful Hint: For a Bundt Cake, double the frosting for a truly decadent topping.

Yield:  12/16 servings
1 serving
56.1/42.4 calories
4.6 g/3.4 g protein
3.6 g/2.7 g fat
1.5 g/1.1 g net carbs